Faster than Fast Food Tacos & WAY BETTER

CHILI BEAN TACOS

Serves 4
•2 (16-ounce) cans Bush’s Best Chili Beans
•8 taco shells
•avocado
•tomato
•cheddar cheese

Heat the oven to 350°F (180°C) degrees.

Drain off ONE can of chili beans. Put all the beans in a medium bowl. Use a masher or hand blender to blend the beans to smooth, semi-chunky consistency.

Chop the avocado and tomato. Grate as much cheese as you like to use.

Fill each taco shell with beans, avocado, tomato, and cheese. Place on a baking sheet.

Bake for 5 to 8 minutes, until tacos are hot. Allow to cool a minute or two before serving.

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2 thoughts on “

  1. Kathy, your link to Food on friday wasn’t working and I couldn’t find the beef taco recipe on your blog so I popped this one in instead for you. Feel free to link up the other dish again. Cheers

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